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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
IJNPR Vol.3 [2012] >
IJNPR Vol.3(3) [September 2012] >
| Title: | Study on functional properties of raw and blended Jackfruit seed flour (a non-conventional source) for food application |
| Authors: | Chowdhury, A Roy
Bhattacharyya, A K
Chattopadhyay, P |
| Keywords: | Artocarpus heterophyllus
Flour blending
Food formulation
Functional properties
Jackfruit seed flour
Wheat flour |
| Issue Date: | Sep-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. cl. (2011.01) - A23L 1/00 |
| Abstract: | Jackfruit (Artocarpus heterophyllus Lam.) is widely cultivated in India and its neighbouring countries as well as
in parts of Africa. After the consumption of
the edible portion of the ripe fruit, the seeds, rich in carbohydrate and
protein, are usually discarded as a waste. The present work was undertaken to
investigate the functional properties of raw and blended jackfruit seed flours
with a view to provide useful information for its effective utilization along
with wheat flour for various food formulation. It was observed that lye-peeled
seeds are low in nutrient content, but had a better acceptability in terms of
colour and flavour. The present study revealed that jackfruit seed flour has a
great potential for new food formulation along with wheat flour. The factors
affecting the functional behaviours of the raw and blended jackfruit seed
flours were studied. As the flour and its blends have good water and oil
absorption capacities along with other desirable properties, such a blend can
be used for developing bakery products and as protein supplements and
functional ingredients in food formulations.
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| Page(s): | 347-353 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0976-0512 (Online); 0976-0504 (Print) |
| Source: | IJNPR Vol.3(3) [September 2012]
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